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Shrimp "Margarita" Salad

Created by Bergy on June 10, 2013

Servings: 8
Prep Time: 20m
Cook Time: 5m
Recipe #9822

Ingredients

1 whole lime, juice and zest
2 tablespoon olive oil
3/4 teaspoon ancho chili powder
3/4 teaspoon fresh garlic , finely minced
32 large shrimp (prawns), about 2 pounds, peeled, tail left on.
3 tablespoons olive oil
3 tablespoons fresh lime juice
3 tablespoons seafood cocktail sauce
2 tablespoon tequila (optional)
2 or 3 serrano chilies, seeded, minced

1/2 teaspoon sea salt
2 cups jicama, peeled, diced
3 roma tomatoes, diced
1/2 cup sliced red onion, strips
2 ripe avocados, peeled, pitted, diced
3 tangerines, peeled, separated into segments
1/2 cup cilantro, chopped
4 lime wedges
3/4 cup watercress,separated into small sprigs
2 tablespoons kosher salt

How to Make

Step 1: Combinel lime zest, juice, 2 tablespoons oil, and garlic in a large zip lock bag, add shrimp, toss, place in fridge for 4 hours up to overnight.
Step 2: Meanwhile heat broiler, add shrimp to a broiler pan and broil for about 5 minutes or until just cooked,turning them once, remove cool.
Step 3: In a large bowl whisk 3 tablespoons olive oil, 3 tablespoons lime juice, cocktail sauce, tequila, chillies and salt until combined.

How to Make

Step 4: Gently add remaining ingredient (except watercress, lime wedges and kosher salt).
Step 5: Add the shrimp, mix very gently.
Step 6: Have 8 stemmed glasses or small bowls ready.
Step 7: Rub the rim with the lime wedges, dip in salt.
Step 8: Fill with the salad, sprinkle on the watercress sprigs
Step 9: Serve